1. Heat the olive oil in a tagine or large skillet over medium heat. Add onion, sprinkle with salt and sauté until translucent. Add the minced garlic and let cook for a minute until fragrant. Add tomatoes, ground cumin, paprika, black pepper and salt to taste.
2. Mix well and cook tomato mixture over low heat for about 10-15 minutes, until the sauce thickens and the flavors intensify. Crack eggs directly into the skillet, mixing gently to break the yolks. Cover and let eggs cook over medium low heat for about 4-5 minutes (depending on how runny you prefer your eggs). The eggs will continue to cook in the pan after you remove the dish from the heat.
3. Sprinkle with parsley and drizzle with olive oil. Serve with crusty bread or Moroccan Khobz and enjoy.
   

A few notes

Eggs can optionally be scrambled and poured into the tomato mixture.

Canned crushed or diced tomatoes can be substituted for fresh tomatoes.

BM may look familiar as it’s very similar to it’s cousin Shakshouka but BM is simply tomatoes and eggs and typically doesn’t contain bell peppers or chilis.